Irene Virbila, wine columnist for Los Angeles Times, recommended both Selvapiana and Coltibuono in today’s article highlighting six Chiantis to pair with a variety of dishes. Please see below for a link and extracted text. Thanks!
http://www.latimes.com/food/dailydish/la-dd-chianti-wine-20151028-story.html
6 Chiantis to drink now. Think wine for pizza, even Middle Eastern food
Chianti can be a great wine to drink with pizza, spicy meatballs and even Middle Eastern food.
If you find yourself longing for pasta fagioli, pappardelle in wild boar sauce, or arista -- Tuscany’s roasted pork loin scented with rosemary and garlic -- maybe it’s time to lay in some Chianti.
The Sangiovese-based red from Tuscany goes, of course, with Tuscan food. But it’s also versatile enough to work with California, Mediterranean and even Middle Eastern cuisines. Need a pizza wine? Or one to go with spiced meatballs? Try a Chianti Classico or a Chianti Rufina.
And don’t worry about buying too much of a good thing. A year or two more in bottle will only improve this Italian red. In Tuscany, Chianti is very much an everyday wine, poured from a pitcher into tumblers.
We've collected a handful of Chiantis, some priced for every day, others not so much, but all are worth laying in for fall and winter drinking.
2013 Fattoria Selvapiana Chianti Rufina
Selvapiana is one of the best estates in Chianti Rufina (a subzone of Chianti), and consistently turns out first-rate Sangiovese-based reds. A deep ruby in color, the 2013 Selvapiana Chianti Rufina is a classic, tasting of dried cherries and plums, mushrooms and herbs. A great everyday red to keep on hand for pasta nights and grilled skirt steak or pork chops. Some of the excellent 2012 is still around, too.
Look for it at K&L Wine Merchants in Hollywood, Manhattan Fine Wines in Manhattan Beach, the Wine Country in Signal Hill and the Wine House in Los Angeles. From $16 to $17.

A very interesting article on Chianti and a great rewiew for Selvapiana.
Emily O'Hare reports on Chianti and Chianti Classico:
" Tha catalyst came in 2006, a tasting of Chianti an Chianti Classico (an important distinction, of which more later) from a selection of top names - Isole e Olena, Fontodi, Selvapiana. I was surprised by the quality and complexty of the reds I tried - the brillance of their colour, their transparency."
"The seventh sub-zone is Chianti Rufina, northeast of Florence. The soil is the same galestro as in the Classico zone, and the vineyards sit on the lower slopes of the Apennines, where they enjoy hot temperatures during the day and benefit from cooling breezes coming down from the mountains at night. Rufina is the smallest, yet the most
famous - and arguably the finest - of the seven sub-zones outside the Classico area. The wines combine the elegance of those from Radda (in Chianti Classico), with the concentration of the wines from the lower part of Greve. And they will age as long as any wine from Gaiole."
Read the article